Preparation:
* sliced about 1/3" to 1/2" thick ** diluted 1 can
coconut milk with 1/2 can water Mix salt and turmeric.
Rub this into the eggplant slices. Heat 4 Tbsp of the
vegetable oil and brown the slices on both sides. (A
Teflon pan is especially good for this) Remove browned
slices from pan and set aside. Heat remaining Tbsp oil
and fry mustard seeds till they crackle. Add the next
9 ingredients (including cinnamon). Fry a minute or
two. Pour vinegar over eggplant slices. Add them to
the spice mixture. Gently stir in the coconut milk and
simmer VERY SLOWLY, stirring frequently, for about 15
minutes.Add the sugar, remove from the pan and serve. |
